| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican | 1 | Servings | |
INGREDIENTS
| 16 | oz | Can |
| 1 | c | Tomato puree |
| 1 | c | Water |
| 1/2 | md | White onion — chopped |
| 1/4 | c | Garlic puree — * |
| 1/2 | c | Oil |
| 1/4 | c | Vinegar |
| 4 | tb | Dried oregano |
| 1 | ts | Salt — or to taste |
| 4 | Japanese chiles — crushed | |
| Crushed tomatoes |
INSTRUCTIONS
* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot. Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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